Coda alla vaccinara
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Beef oxtail braised for hours with tomato, celery and aromatics: once a frugal Roman dish, now a trattoria classic.
What it is
Beef oxtail braised for hours with tomato, celery and aromatics: once a frugal Roman dish, now a trattoria classic.
Why is Coda alla vaccinara on a site called Food Horrors? Because its ingredients, aroma or texture can surprise people who did not grow up with it. That does not make the dish inferior: this project treats unusual food as culture first, spectacle second.
Ingredients
- beef oxtail pieces
- celery
- tomato passata
- red wine
- onion, carrot and optional cocoa
How to prepare it
- Brown the oxtail deeply.
- Add the vegetables and deglaze with wine.
- Add tomato and celery.
- Braise slowly until the meat nearly falls from the bone.
Taste, texture and how to serve
Approach the dish with a small tasting portion. The goal is not a stunt: observe aroma, temperature, texture and the traditional accompaniments. Strong flavours become easier to understand when tasted in their original culinary context.
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Where to try it
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Editorial content for cultural and informational purposes. Recipes may require adaptation to local food law, allergies and individual dietary needs.